Recipe: Easy spiced apple compote

In my previous post, I briefly mentioned ways of using up fruit and veg that have seen better days. Here is another really quick and easy way of using up apples languishing in the fruit bowl – a little too wrinkled to eat on their own as a snack, but still good for cooking up in a pan with some warming spices.


I have porridge most mornings during autumn and winter, and apple compote is one of my favourite toppings. Combined with the hot, creamy oats and maybe a few toasted pecans or almonds scattered on top, it’s just about as close as you’ll get to eating apple crumble for breakfast. I’m tempted to try this with a spoonful of mincemeat mixed in, for a very festive porridge bowl…


As well as on porridge, this compote would be delicious with yoghurt, cake or granola.


Easy spiced apple compote


  • Apples (as many as you need to use up!), cored and roughly chopped – I like to keep the skins on as they lend texture and flavour, but peel the apples first if you prefer a smoother consistency
  • Your choice of spices (ground ginger/cinnamon/ground nutmeg/vanilla…)
  • Your choice of sweetener (honey/maple syrup/agave syrup/brown sugar…)


  • Put the prepared apples in a saucepan over a medium heat and add a splash of water – enough to cover the bottom of the pan should do it, as the apples will release liquid as they cook.
  • Add your desired flavouring and sweetener – as a guide, I used two medium-sized apples for my compote, and added 1/2 tsp mixed spice and 1 tsp maple syrup.
  • Bring the mixture to a bubble and cook – stirring frequently- for about 10 minutes, or until the apples disintegrate (you can help them along by squishing them a little with a spoon). Add a splash more water if the pan becomes dry.
  • Serve. This also freezes well, or will keep in the fridge for around 5 days.


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